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All Journal OPERATION EXCELLENCE: Journal of Applied Industrial Engineering Jurnal Nusantara Berbakti
Legis Tsaniyah
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences

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PENGENDALIAN PROSES PRODUKSI BAHAN PAKAN BUNGKIL SAWIT DALAM PERSPEKTIF KEAMANAN PANGAN Legis Tsaniyah; Hermawan Hermawan
Operations Excellence: Journal of Applied Industrial Engineering Vol 7, No 2, (2015): OE Juli 2015
Publisher : Universitas Mercu Buana

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Abstract. Palm kernel cake (Palm Kernel Expeller - PKE) is one of the feed rawmaterials are abundant in Indonesia. PKE material very easily covered with mold,so the opportunity to produce mycotoxins, one of which is Aspergillus Sp. whichproduces aflatoxin. Aflatoxins are toxic not only cattle, but also the residue isstored in animal products such as meat and milk. The concentration of aflatoxin inanimal feed under the provisions of the Indonesian National Standards Bodyshould not exceed 100 mg / kg. The concentration of aflatoxin allowed to enterthe human food ingredient according to the provisions of the WHO maximumppb.Pengendalian 0:03 PKE production process by using GMP + and HACCP isone of the most logical alternative and effective current to the prevention ofaflatoxin. The HACCP system is implemented following the 12 steps and 7principles of implementation of Codex Alimentarius Commission asrecommendations.Keywords: Palm Kernel Expeller, Food Safety in Animal Feed, HACCP system
Pendampingan Disain HACCP Plan untuk Peningkatan Mutu Keamanan Pangan Produk Usaha Kecil Pangan Bakery di Bogor Erniyati Erniyati; Puspa Citra; Legis Tsaniyah; Hermawan Hermawan
Jurnal Nusantara Berbakti Vol. 2 No. 1 (2024): Januari : Jurnal Nusantara Berbakti
Publisher : Universitas Kristen Indonesia Toraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jnb.v2i1.301

Abstract

The bakery industry is a sector that continues to grow through the crisis period in 2021 when Indonesia managed to record the highest bread sales in the Southeast Asia region with total transactions reaching USD 18.7 billion. Mak MPOEQ cake house in Bogor is one of the small food industries that has continued to produce during the Covid 19 pandemic until now. Bakery products are sensitive to contamination so they can easily and potentially spread food safety hazards. An integrated system of control and quality management of manufactured products is required, which makes it possible to implement timely measures to prevent, identify and eliminate deficiencies and errors in production, to provide reliable information about the products produced to consumers. To date, a system based on the use of Hazard Analysis Critical Control Points (HACCP) principles has been able to overcome these food safety problems well. The design of the HACCP system at Mak MPOEQ's cake house has been implemented through a community service mentoring program for staff from FMIPA Pakuan University in the period April-December 2023. The coaching is carried out following the stages of implementing the HACCP system as stated in SNI CAC/RCP 1 of 2011 issued by National Standardization Agency. The basic requirements for HACCP itself have been prepared by partners since 2021. The results of the hazard analysis carried out on the MPOEG Mak Cake House production system found 7 significant hazards out of the 20 hazards evaluated. Next, using the Codex decision tree, 4 CPPs were determined from the 7 hazards, namely egg receiving, flour sifting, filing, and vla cooking. Based on these 4 CCPs, a HACCP Plan has been prepared which focuses control on cleanliness when receiving eggs, physical contamination when sifting flour, sanitary bacteria from worker cross-contamination, and temperature and cooking time. All controls are carried out per activity batch and verified periodically.
Co-Authors Erniyati Erniyati Hermawan Hermawan Puspa Citra